New England IPA (NEIPA): supplementary range
Description: A paler, slightly hazy NEIPA with good malt character to support the hop. Slightly to the sweet side with a warmish mash temperature.
Malts: Ale, pilsner, Vienna, and flaked oats
Mash temperature: 66-67°C
Hopping: Aprroximately 22 IBU using a combination of Belma, Cashmere and Cascade. Additions were at first wort, one minute from the end of the boil, and in the whilpool
Recommended yeast: Safale US-05, Lallemand East Coast New England or West Coast BRY-97 or similar well attenuating American yeast. Alternatively, ferment with Saflager W-34/70 at around 16°C. It will ferment cleanly and give the beer a nice soft character.
Modifications: Dry hop from 2 to 3 grams upwards with either Cascade, Cashmere or Belma singly or in combination. Alternatively, dry hop with any Azacca, El Dorado, Mosaic, Hort 4337 or any hop with a melon, stone fruit or tropical character.
New England IPAs typically have alcohol contents of 6% or more. Undiluted the starting gravity will be 1068 which will ferment out to just under 7% abv. Diluted to 20 litres with give a starting gravity of 1054. Diluted to 18 litres will give a starting gravity of 1060.